Vegan Scalloped Potatoes Recipe
Layers of thinly sliced potatoes bathed in a rich, creamy cashew-based sauce, baked until golden and bubbling with herbaceous notes and a perfectly crisp top.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">1.2kg russet potatoes, thinly sliced (about 3mm thick)</li><li class="ingredients-single-item">200g raw cashews, soaked overnight (or in hot water for 1 hour)</li><li class="ingredients-single-item">350ml unsweetened plant milk (oat or soy recommended)</li><li class="ingredients-single-item">60ml olive oil, plus extra for greasing</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">30g nutritional yeast</li><li class="ingredients-single-item">15ml lemon juice</li><li class="ingredients-single-item">10g fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">1 tsp dijon mustard</li><li class="ingredients-single-item">½ tsp ground nutmeg</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">½ tsp freshly ground black pepper</li><li class="ingredients-single-item">60ml vegetable stock</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">High-powered blender</li><li class="equipment-single-item">23cm (9-inch) baking dish</li><li class="equipment-single-item">Mandoline slicer or sharp knife</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). Lightly grease a 23cm (9-inch) baking dish with olive oil and set aside. This preparation ensures your potatoes won't stick and makes serving much easier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drain and rinse your soaked cashews. In a high-powered blender, combine the cashews, plant milk, 40ml of olive oil, nutritional yeast, lemon juice, dijon mustard, nutmeg, half of the minced garlic, salt, and pepper. Blend on high speed until completely smooth and creamy, about 2-3 minutes. The cashews need to be thoroughly processed to achieve that silky texture that mimics dairy cream.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a small saucepan, heat the remaining 20ml of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the remaining garlic and cook for another minute until fragrant. Stir in the thyme leaves and vegetable stock, and simmer for 2 minutes to meld the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the onion mixture into the blender with the cashew cream and pulse a few times to combine. Taste and adjust seasoning if needed - the sauce should be richly savory with a hint of nutmeg and thyme.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Wash and peel your potatoes (peeling is optional but traditional for scalloped potatoes). Using a mandoline or sharp knife, slice the potatoes into thin rounds about 3mm thick. Consistent thickness is key for even cooking - if some slices are much thicker than others, they won't cook at the same rate.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Layer one-third of the potato slices in the prepared baking dish, slightly overlapping them. Pour one-third of the cashew cream sauce over the potatoes, ensuring they're evenly coated. Repeat with two more layers of potatoes and sauce, finishing with sauce on top. The layering technique allows the sauce to penetrate between the potatoes, resulting in a cohesive, flavorful dish rather than dry potatoes with sauce only on top.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the dish with aluminum foil and bake for 40 minutes. Then remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are fork-tender. The initial covered baking allows the potatoes to steam and become tender, while the uncovered baking creates the desirable golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Let the scalloped potatoes rest for 10 minutes before serving. This resting period allows the sauce to thicken slightly and makes for neater serving. The dish will be extremely hot straight from the oven, and the brief rest won't compromise the warmth of your serving.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I prepare dairy-free scalloped potatoes in advance?
Yes! You can assemble the entire dish up to 24 hours in advance and refrigerate covered. When ready to serve, allow the dish to sit at room temperature for 30 minutes before baking. You may need to add 5-10 minutes to the covered baking time if cooking from cold.
Why use nutritional yeast in potato bakes?
Nutritional yeast provides the cheesy, umami flavour that's typically missing in vegan dishes. It's rich in B vitamins, particularly B12, and adds a savoury depth to the cashew cream sauce that mimics the complexity of traditional dairy-based scalloped potatoes.
What's the best way to slice potatoes for scalloped dishes?
A mandoline slicer is ideal for achieving consistently thin potato slices (about 3mm thick), ensuring even cooking. If using a knife, take your time to maintain uniform thickness. Russet potatoes work best as they hold their shape while becoming tender and absorbent.
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